PANTRYFLEX

blend · remoulade

★ STARRED KITCHENPrep 10 min

Copperlane Tartare

Independent adaptation of a publicly published Galton Blackiston recipe. Not affiliated with, sponsored by, or endorsed by Galton Blackiston.

Tartare from a starred kitchen.

Ratio

Ratio by volume: Egg 50 ml, Lemon Juice 45 ml, White Wine Vinegar 15 ml, Sunflower Oil 275 ml, Capers 15 ml, Parsley 30 ml, Tarragon 15 ml, Chives 15 ml
Egg 50 mlLemon Juice 45 mlWhite Wine Vinegar 15 mlSunflower Oil 275 mlCapers 15 mlParsley 30 ml

Ingredients

  • Egg — 1 egg
  • Lemon Juice — 1 lemon, juiced (45 ml)
  • White Wine Vinegar — 1 tbsp (15 ml)
  • Sugar — 1 pinch of caster sugar (1 g)
  • Dry Mustard — 1 pinch of English mustard powder (0.5 g)
  • Sunflower Oil — 275ml
  • Shallot — 1, peeled and finely chopped
  • Cornichon — 6
  • Capers — 1 tbsp (15 ml)
  • Parsley — 2 tbsp (30 ml)
  • Tarragon — 1 tbsp, chopped (15 ml)
  • Chives — 1 tbsp, chopped (15 ml)
  • Salt — sea salt, to taste
  • Pepper — to taste

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Copperlane Tartare wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 3 stars · 2 national awards

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First run is small.

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Provenance

Galton Blackiston works in Modern British / Norfolk produce at Morston Hall; credentials include Michelin 1* (Morston Hall, Norfolk).

Originally published as Tartare Sauce.

Adapted from a Galton Blackiston recipe (Galton Blackiston / Great British Chefs).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Galton Blackiston / Great British Chefs (published as “Tartare Sauce”). Full citation lives in Provenance.

Companion jar